Plus, this fall, the twist on our Super Bowl is in the Kimchi. Our housemade Kimchi is vegan, using an earthy mushroom stock for umami in place of fish sauce. On top of the traditional daikon radish, napa cabbage, scallions and ginger base, grated persimmons and pear add a touch of sweetness to balance the dish.

Top it off with two soft-cooked eggs, and grilled Linguica sausage if you’re feeling carnivorous, and that’s quite a lunch!

Join us for lunch and a Super Bowl Monday through Saturday 11:30am - 3pm

Spanakopita has always been one of my favorites. What’s not to like about spinach, feta and flaky leaves of filo? One of our pastry chefs, Pinar Brummer, was quick to point out this dish is called “borek” in her native Turkey. Now that we finally have local spinach, Pinar is making spanakopita, or borek, for our lunch menu. We serve it with a shephard’s salad with sumac, another Turkish favorite.

Saturday afternoons are “Cheeseburger Saturdays” at The National. We use a proprietary grind of brisket and chuck, certified angus beef. Our friend Julian brought a Big Mac down for a comparison. In my humble opinion, the Mac is not so big.